Baja Style Shrimp Tacos

These Tacos are Amazingly Good!
If you can't have the real California Baja style tacos, make your own.
We had our first day of 70 degree weather today, the warm weather made me crave something more light and healthy to eat.
These Baja Shrimp Tacos hit the spot.
As far as prep goes, these really don't take a whole lot of time to make. I started by getting the shrimp ready and then marinating them in the lime and oil while making the beans, quacamole, and pico de gallo. The shrimp cooks so quickly, so I did not cook them until right before I was ready to serve the dinner.

Baja Style Shrimp Tacos
serves 4 -6

• 2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• the juice of one lime
• 1 teaspoon coarse salt
• 1 dozen corn or whole wheat tortillas
• pico de gallo (recipe below)
• black beans (recipe below)
• guacamole (recipe below)
  
• lime wedges for serving
• Cholula hot sauce (or your favorite hot sauce)
• monterey jack cheese (optional)

1. Toss the shrimp together with the olive oil, lime juice and salt. Preheat your grill (outdoor or indoor) over high heat. Grill until cooked through, about 2 minutes a side.

2. To serve, heat the tortillas in a dry frying pan and wrap them in a towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, back beans, guacamole, fresh lime juice, a few dashes of hot sauce and a little of the cheese if you’d like.

Yummy!

Pico de Gallo

Simple to prepare and about a thousand times fresher and more vibrant than any jar of salsa.

• 1 pint grape tomatoes, quartered
• 2 tablespoons roughly chopped cilantro leaves
• 3 tablespoons finely chopped white onion
• coarse salt
• squeeze of lime
• as many finely chopped red jalapeños as you’d like (optional)

Combine the tomatoes, cilantro and onion together in a bowl. Season to taste with salt and lime. Reserve some of this mixture for the kids, and then add as much jalapeño as you like to the remaining mixture for the adults.

Black Beans

• 1 can of black beans
• 4 cilantro stems
• 1 garlic clove, crushed
• pinch of salt

Combine everything together in a small pot and simmer over low heat for about 15-20 minutes (I do this while I’m preparing the rest of the meal). Be sure to simmer the beans long enough so that they’re not watery.

Guacamole

• 2 ripe avocados
• 2 tablespoons minced white onion
• 3 tablespoons cilantro leaves, roughly chopped
• 1 lime
• coarse salt

Cut each avocado in half, remove and reserve the pits and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork—you don’t want it to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt, and either serve immediately or stick the pits in to keep it from browning (remove the pits before serving).

Recipe Source: GOOP

Kansas City Chicken on Baked Brown Rice

A simply tasty and healthy meal!
The chicken cooks to be very moist in the crock-pot or slow-cooker and will shred really easily when done.
The best I can describe the sauce is a sweet but yet light BBQ taste. Really yummy, my two picky little boys even loved it!
A slow-cooker meal is perfect for those busy days.
Serve on top of my 'Favorite way' to cook brown rice (Baked Brown Rice).
Then add a green salad or vegie to round out the meal. Yum!

Kansas City Chicken (slow cooker)
on Baked Brown Rice

What you Need:

5 boneless, skinless chicken breasts
2 tablespoons olive oil
1/4 cup ketchup
1/2 cup apple cider vinegar
1/2 cup granulated sugar
1 onion, diced
1 tablespoon soy sauce
1/2 teaspoon dry mustard
1 cup low-sodium beef broth

How to make:

In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and cook them for 1-2 minutes on each side, until nicely browned but not cooked all the way through. Remove the chicken to the slow cooker. In a large bowl, combine all the other ingredients. Whisk well. Pour the sauce over the chicken. Cover the crockpot and cook on low for 6 hours. Serve on top of Baked Brown Rice.

Baked Brown Rice:

Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice
2 1/2 cups low-sodium chicken broth or water (if using water, add 1 teaspoon salt)

Preheat the oven to 350 degrees.
Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes. Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Recipe Source: adapted from My Kitchen Cafe

Apple Pudding Cake

This apple cake is a yummy way to change up the pumpkin season.
I LOVE pumpkin desserts, but this apple cake is up there on my list as well.
The caramel sauce makes this cake So So good, you just can not skip the sauce on this one.
I had never made this before for my two little boys, so I was wasn't sure how they would like it. They LOVED it, and begged for the leftovers the next day.
The cake is very moist, and the warm caramel sauce makes it even moister. Don't forget to top it off with whipped cream.

Apple Pudding Cake

For Cake-

What You Need:

4 cups peeled, grated apples (you need to use granny smith apples )

2 eggs

1 1/2 C sugar

1/2 C oil

Mix together eggs, sugar and oil.

2 C flour

2 tsp baking soda

1 tsp salt

1/2 tsp nutmeg

2 tsp cinnamon

How To Make:

Add in dry ingredients and stir until well mixed. Pour into greased 9 x 13.

Bake at 350 for 40 minutes.

For Caramel Sauce-

What You Need:

1 Cup butter

1 Cup evaporated milk or cream

1 Cup brown sugar

1 Cup white sugar

3 tsp. vanilla.

How To Make:

Cook in saucepan over medium heat until melted and thickened.

Serve over cake and top with whipped cream.

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

We love good Italian food at our house! This recipe is one of our favorites.
I found this recipe on The Pioneer Women's blog, and adapted it just a little.
This recipe does take a little bit of time to prepare, but it is well worth it.
I served the Stuffed shells with a fresh green salad and french bread.

Three Cheese-Stuffed Shells with Meaty Tomato Sauce

serves 8

What You Need:

• 8 ounces, Jumbo Pasta Shells
• 30 ounces, Ricotta Cheese
• 8 ounces, Parmesan Cheese, Grated
  
• 1 whole Egg
• 12 leaves Basil
  
• 2 Tablespoons Minced fresh Parsley
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• ½ whole Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 pound Italian Sausage
• 1 pound ground beef
  
• ½ cup Red Wine
• 1 whole 28 Ounce Can Crushed Tomatoes
• 1 whole 15-ounce Can Crushed Tomatoes
• 2 Tablespoons Sugar
• ½ teaspoons Salt
• 2 Tablespoons Minced fresh Parsley

How To Make:

1. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

2. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

3. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally.

4. In a separate bowl, mix ricotta, half the Parmesan, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

5. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

6. Bake at 350 degrees for 25 minutes, or until hot and bubbly.

Enjoy!

Source: Adapted from The Pioneer Women

Creamy Chicken and Rice Casserole

This has become one of our favorite casseroles.
When I had my second son, a sweet neighbor brought us this casserole.
After my family raved about it, I had to ask this neighbor for her recipe.
We have made it countless times since.
This casserole used to last us two meals,
but now that my boys are older and eat more then me it last us one meal.
I like to serve this with a fresh green salad and rolls.

Creamy Chicken and Rice Casserole

What you need:

-1, 6.9 oz. package of Chicken Flavored Rice-a-Roni with chicken broth and herbs
-1 tbsp butter
-2 1/4 cups hot water
-1 1/2 lbs skinless, boneless chicken breasts cut into bite size pieces
-1 cup sliced mushrooms
-1/2 tsp garlic powder
-3/4 cup sour cream
-1/4 tsp black pepper
-1 can lowfat cream of mushroom soup
-1 cup partly steamed broccoli

Topping:
-1 tbsp butter
-1/2 tsp poppy seeds
-1/4 cup crushed multigrain crackers (such as Ritz)

How To Make:

1. Cook Rice-a-Roni in a non-stick skillet according to package directions using 1 tbsp of butter and 2 1/4 cups of hat water. After cooked remove from Skillet and set aside. Wipe Skillet.

2. Coat skillet with cooking spray, place over high heat until hot. Add chicken and cook until just about done, then add the mushrooms and garlic powder. Saute until chicken and mushrooms are cooked.

3. In a large bowl combine the cooked rice, cooked chicken mixture, sour cream, cream of chicken soup, barely steamed broccoli, and black pepper.

4. Prepare a 2 qt casserole dish with non-stick cooking spray, then spoon the mixture into the dish.

5. For the topping combine cracker crumbs, melted butter, and poppy seeds. sprinkle over top.

6. Bake at 350 degrees for 35 minutes, uncovered.

enjoy!

Twice Baked Potatoes

My mom made these yummy twist on mashed potatoes when I was growing up.
I loved them then, and I love them now.
My little family also enjoys them, especially my husband.
This is a very easy side to make, and can be made apart of any meal.
Enjoy!



Twice Baked Potatoes

What you Need:

-4 large-ish russet potatoes, scrubbed clean
-2 tablespoons butter, melted
-2 cups shredded sharp cheddar cheese, divided
- 1 or 2 green onions, white and green parts thinly chopped
-1/2 cup sour cream
-1/4 cup milk
-1 teaspoon salt
-1/2 teaspoon freshly ground black pepper

How To Make:

1. Preheat the oven to 400 degrees. Pierce each potato three or four times with a fork and place in the oven (or on a baking sheet). Bake for about an hour, until a fork can easily be inserted into the potato. Remove the potatoes from the oven. Let them cool for about 5-10 minutes.

2. Carefully cut each potato in half lengthwise, so you get two “boat” shapes from each potato. Using an oven mitt or potholder, hold the potato in one hand and with a spoon scoop out the flesh into a bowl. Leave a thin border (a little less than 1/4-inch) of potato innards around the skin so that it isn’t too fragile to hold the pumped up potato mixture.

3. Mash the potato flesh with a potato masher or fork until mostly smooth. Stir in the melted butter, 1 cup cheese, green onions, sour cream, milk, salt and pepper. Mix well.

4. Preheat the broiler and move an oven rack about 3-4 inches away from the broiler heating element.

5. Scoop the potato filling into the shells, mounding each potato shell full of the good stuff. Sprinkle the potatoes with the remaining 1 cup cheese and broil the potatoes until the cheese is golden and bubbly, about 5 minutes.

Recipe Source: Adapted from My Kitchen Cafe

Steak Bites

The three boys in our house LOVE steak, and are always asking for it!
I don't cook it often because of the cost, and my lack of love for steak.
However, when I cook this recipe the Steak bites are gone very quickly.
Having steak cooked in bite sizes is a a fun and different way to serve steak, and also makes dinner cooking time quicker.
Serve with your favorite sides and enjoy!

Steak Bites

What You Need:

-1 sirloin steak

or

-1 pkg. pre-cut beef tips

-Kosher salt and freshly ground black pepper

-Butter

How To Make:

1. Trim off the large obvious pieces of fat that run along the side of the meat. Cut strips less than 1 inch wide. Cut into small bite-sized pieces. If you see anymore large chunks of fat, gristle or long silvery membranes cut them off.

2. Sprinkle generously with kosher salt and freshly ground black pepper. Toss the meat around a bit to thoroughly coat with the seasonings.

3. Heat the skillet over medium high to high heat. As the pan heats, add about 2 tablespoons butter to the skillet. Allow the butter to melt, then brown, before you add the meat.

4. Place some of the meat in the pan in a single layer. It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough. Don’t stir or disrupt the meat for 30 to 45 seconds. You want it to sizzle and brown on one side. Now scoop as many steak bites as you can with your spatula and flip them over. Repeat until all the meat is turned. Cook for an additional 30 seconds or so – just long enough to sear the outside of the meat but NOT completley cook the inside, or in will be over-done.

5. Remove the meat to a clean plate. Add a little more butter to the pan and repeat the cooking process with the next batch just as before. Lastly when all the meat is nicely browned and removed to the plate pour all that browned/blackened butter and drippings all over the meat.

Serve with Vegies, potatoes, or any other side.

Enjoy!